Herbs De Provence Recipe
If you are lucky enough to have been to France, you know the food is exquisite, and this is especially true in the area of Provence, France. The region is known for many fine food dishes, and a lovely dried herb blend called herbs de Provence. You can buy this blend at some stores in the spice section, or create your own batch by following this simple recipe created by Miriam Hahn. "I use a lot of spices in my cooking because of the flavor they add, and because of the many health benefits. I love creating my own spice blends because they are fresher than store-bought versions, and it is more budget-friendly," Hahn shares.
You can add this wonderful herbs de Provence spice blend to marinades, meats, roasted vegetables, soups, stews, rice, and countless other dishes. It gives your food the special taste of France and honestly, what can be better than that?
Gather the ingredients for the herbs de Provence
Hopefully, you have your spices alphabetized in your cabinet because you will be using 9 different spices in this delicious spice blend. You will need dried herbs, including basil, fennel seed, marjoram, mint, oregano, rosemary, savory, tarragon, and thyme. The only spice that may be unfamiliar to some is savory. It adds a slightly peppery taste that complements the other herbs nicely, and can be bought online. You also have the option to use dried lavender, which isn't typical in France, but has been added to many North American versions. "I think it adds a perfume taste to the blend, so I prefer to leave it out," Hahn remarks.
Combine the dried herbs
Using a spice grinder, clean coffee grinder, or mortal and pestle, grind the rosemary and fennel, until it reaches a semi-fine texture. Then, mix together the freshly ground rosemary, fennel seeds, thyme, marjoram, savory, basil, mint, oregano, tarragon, and optional lavender until combined.
Serve and store the herbs de Provence
Once you have finished mixing your spices, you can use what you need right away, or store the blend in an airtight container in the pantry for up to 6 months. Hahn likes to use 4-ounce glass jars for spice blends, and says, "Don't forget to label the jar so you remember what's in there."
- 2 tablespoons dried rosemary
- 1 tablespoon fennel seed
- 3 tablespoons dried thyme
- 3 tablespoons dried marjoram
- 3 tablespoons dried savory
- 1 teaspoon dried basil
- 1 teaspoon dried mint
- 1 teaspoon dried oregano
- 1 teaspoon dried tarragon
- dried lavender
- Grind the rosemary and fennel seeds until semi-fine in texture.
- Combine the freshly ground rosemary and fennel with the thyme, marjoram, savory, basil, mint, oregano, and tarragon. Transfer to a container with a lid, and store in a dry location.
| Calories per Serving | 61 |
| Total Fat | 1.9 g |
| Saturated Fat | 0.6 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 13.1 g |
| Dietary Fiber | 8.5 g |
| Total Sugars | 0.2 g |
| Sodium | 11.4 mg |
| Protein | 2.0 g |
